Re:The best "store-bought" pizza dough ... discovered!
I haven't a clue as to why you would put corn meal on a pre-heated stone. Corn meal, semolina flour or even regular flour is often used on a wood peel or flat sheet to give it some "lubricant" grit to slide a pizza off a peel or sheet onto a stone. Once a pizza is in contact with a hot stone it is not going to stick and the desire is to not have too much of the "lubricant" from the peel to get on the stone. Corn meal does burn more readily than semolina flour and neither adds anything to a pizza, IMO, but semolina flour does have a more simpatico taste to Italian, again IMO.
I am experimenting with prepping personal pizzas on parchment paper and putting pizza and parchment paper on the stone. Since parchment paper burns at 420 degrees you should slide it out from under after a couple of minutes if baking above 500 degrees. I read about another guy who sizes the parchment paper to be covered 100% by the pizza dough and claims the parchment paper doesn't burn that way since it is not exposed to oxygen. Of course everything will burn if you leave it in long enough.